Resort dining in the Maldives has undergone a quiet revolution over the past decade, driven by competition between properties and the arrival of international chef talent. The constraints of island supply chains — virtually everything except fresh fish and coconuts must be imported — have become a creative challenge rather than a limitation.
Most top resorts operate multiple restaurants across different cuisines, with dinner on overwater platforms above the lagoon available at a premium. All-inclusive packages, while available, are largely unnecessary at the best addresses — the à la carte experience is part of what you are paying for.
Local Maldivian cuisine — fish curry, tuna-based hedhikaa, and mas huni, a breakfast of smoked tuna, coconut, onion, and chilli — is honest, unfussy food that tastes better the more you lean into it.